(butter dip on the left)
I found this recipe years ago and it is fantastic! It will make A LOT, but you can freeze!
PAPPASITO’S BUTTER DIP SAUCE
Source: Texas Monthly
“GREAT on all meats for dipping or basting.”
1 lb butter, room temperature
1 lb margarine, room temperature
1 big heaping tablespoon granulated chicken bouillon (Knorr’s is the BEST)
2 tablespoons finely chopped garlic (fresh is better but can use fresh chopped in jars)
1 cup white wine (Chardonnay is best)
Mix all but the wine together (can use an electric mixer). This will be a peanut butter texture.
Slowly blend in the wine. Empty, tube style, onto Saran wrap and roll up.
This freezes well and sections can be cut off for use.
When you get ready to use, cut off sections (the smaller the sections the better it nukes). Put in a microwave-safe bowl. Microwave 10 seconds at a time until you see it froth. Stop and serve there as if you allow to go further, the butter will separate.
dashofsouthnpepper.wordpress.com 